- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition facts (per portion)
- Serving Size: 3/4 cup
This streamlined risotto tastes like the real thing, but is ready in a fraction of the time.
- Heat half the butter and the oil in a saucepan over medium heat. Add the onion and sauté until translucent (about 4 minutes). Add the garlic and rice and stir to coat.
- Add the wine and rosemary; raise the heat to medium-high and boil for 2 minutes.
- Add chicken broth, salt and pepper and boil until the liquid is reduced by half, stirring constantly.
- Stir in the spinach and remove from heat. Stir in cheese and adjust seasoning.